MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Andouille-Shrimp Cream Soup
Categories: Pork, Vegetables, Chilies, Seafood, Dairy
Yield: 7 servings

1/2 lb Fully cooked andouille
- sausage links; thin sliced
1 md Onion; chopped
2 Celery ribs; thinly sliced
1 md Red bell pepper; chopped
1 md Bell pepper; chopped
1 Jalapeno; seeded, chopped
1/4 c Butter; diced
3 cl Garlic; minced
2 c Corn; thawed
4 Plum tomatoes, chopped
1 c Vegetable broth
2 tb Minced fresh thyme
+=OR=+
2 ts Dried thyme
1 ts Chilli spice mix
1/2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne pepper
1 lb Uncooked medium (U-40)
- shrimp; peeled, deveined
1 c Heavy whipping cream

In a large skillet, saute the first six ingredients in
butter until vegetables are tender. Add garlic; cook 1
minute longer. Add the corn, tomatoes, broth, thyme,
chili powder, salt, pepper and cayenne. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.

Stir in shrimp and cream. Bring to a gentle boil.
Simmer, uncovered, for 8-10 minutes or until shrimp turn
pink.

Judy Armstrong, Prairieville, Louisiana

Makes: 7 servings

RECIPE FROM: https://www.tasteofhome.com

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